No Bake Pumpkin Pie
This quick and easy no bake pumpkin pie is light, airy, and creamy. My twist on classic pumpkin pie is nestled into a buttery graham cracker crust. Watch this pumpkin dessert become your family’s new holiday favorite.
Okay, hands down, this no bake pumpkin pie is just the dreamiest dessert. I’m talking about the lightest and creamiest version of pumpkin pie you will ever try.
I added the filling to a buttery graham cracker crust for crunch and then topped it off with cinnamon whipped cream.
I especially love how this pumpkin pie simply chills in the fridge to set up. During the holidays, oven space is always at a premium!
I think once you make this no bake pumpkin pie, it may just replace the traditional classic on your holiday table. I can’t wait to hear how much you and your loved ones enjoyed it.
Why You’ll Love This Pumpkin Pie Recipe
There are many reasons to love this no bake pie. But if I had to choose, here are the top reasons you should give this recipe a try:
- Easy. It doesn’t get any easier than this pie recipe. With no baking required, you just mix, assemble and chill! Perfect for busy holidays or when you just want to enjoy a no-fuss dessert.
- Creamy. The texture of this no bake pumpkin pie filling is unreal. It’s like a cloud: light and fluffy, similar to a mousse.
- Fall Flavor. If you’re craving the pumpkin-y, autumn-y flavor of a classic pumpkin pie, but want something a bit less labor intensive, this is your dessert.
- Perfect Crust. There’s a reason graham cracker crust is a classic. The sweet and buttery crust has a slight crunch that is perfect with the creamy pie filling.
Altogether, this is just a stellar pumpkin pie. Serve it at Thanksgiving, for Christmas dessert, or when you’re in the mood for some low-key fall indulgence.
What You’ll Need
Here are the ingredients to make this easy pumpkin pie. Scroll down to the recipe card below this post for full measurements.
- Graham cracker crumbs
- Brown sugar
- Butter – Unsalted and melted.
- Instant vanilla pudding mix
- Heavy whipping cream
- Pumpkin pie spice – store bought or homemade.
- Pumpkin puree – 100% pure canned pumpkin puree – not pumpkin pie filling.
- Cool whip – Thawed
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
How to Make No Bake Pumpkin Pie
Making this pumpkin dessert only requires a few simple steps. Here’s how to make it:
Prep the pumpkin puree
- Strain the puree. Place the pumpkin puree on top of a few paper towels on a plate.
- Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the pie will set properly.
- Let it drain. Allow the pumpkin to sit on the paper towels while you assemble the crust.
Make the crust
- Combine all the ingredients. This includes graham cracker crumbs, brown sugar, and melted butter.
- Press this mixture evenly into a 9 or 10-inch pie pan. Use the bottom of a measuring cup to pack the crust down.
- Chill. Place the crust in the fridge to chill until ready to fill.
Whip up the pie filling
- Combine the dry pudding mix, heavy cream, pumpkin pie spice, and cinnamon in a stand mixer or large mixing bowl until well-mixed. You will NOT prepare the pudding mix as directed on the box. I highly recommend using a stand mixer because the mixture will be very thick.
- Add the pumpkin puree and cool whip. Mix on low until fully combined.
- Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy.
- Chill. Cover the pie with plastic wrap and refrigerate for 8 hours or overnight.
Top and serve
- Chill a bowl. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon.
- Beat with an electric mixer for 4-5 minutes. Or until stiff peaks form. It will be scoop-able with a spoon and holds its shape.
- Spoon topping onto the pie. Slice and serve.
Tips for Success
While this no bake pie is pretty straightforward, it never hurts to have a few helpful tips. Here’s what I recommend for the best no bake pumpkin pie.
- Remove excess moisture from pumpkin puree. It is very important to keeping this pie light and airy.
- Use a stand mixer. The filling will be very thick – a stand mixer works best.
- Chill overnight. This no bake pumpkin pie takes 8 hours to set. I like to make it the night before.
- Serve with ice cream. This is partially personal preference, but I can never resist a scoop of vanilla ice cream with a slice of pie.
Be sure to remove the excess moisture from the pumpkin puree. The filling will be airy and soft in texture, but your crust will be crunchy.
This no bake pumpkin pie takes 8 hours to chill and set. It will be light and mousse-like but able to be cut with a knife when ready.
How to Store No Bake Pumpkin Pie
Leftovers are the best part of the holidays. Here is how to store this easy pumpkin pie.
- Fridge: Covered tightly with plastic wrap, this pie will keep for one week in the refrigerator. You can also store individual slices in airtight containers.
- Freezer: Cover tightly with plastic wrap to freeze this pie. It will keep in the freezer for up to 3 months. Thaw it in the fridge overnight before serving. I recommend freezing this pie before the whipped cream topping has been added. Then you can make the topping and serve with the thawed pie.
More Pumpkin Desserts to Try
If you loved this recipe, try some of my other easy pumpkin-filled desserts.
- No Bake Pumpkin Cheesecake
- Mini Pumpkin Cheesecakes
- Pumpkin Sugar Cookies
- Easy Pumpkin Cake
- Pumpkin Bread
No Bake Pumpkin Pie
- 1 ½ cups graham cracker crumbs, about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp butter, unsalted, melted
- 2 boxes instant vanilla pudding mix, 3.4 oz (or 3.9) boxes, not the large 5.1 or 5.9 boxes
- 3 cups heavy whipping cream
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup pumpkin puree, excess moisture removed with paper towel method, see first instruction.
- 8 oz cool whip, thawed
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
Prep pumpkin puree:
- To remove excess moisture from the pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. It is critical to remove the excess moisture so the cheesecake sets properly. Allow the pumpkin to sit on the paper towels while you assemble the pie.
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
- In a stand mixer or large mixing bowl, combine the pudding mix, heavy cream, pumpkin pie spice and cinnamon with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the pumpkin puree and cool whip, mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 8 hours or overnight.
- Before serving the pie – place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, vanilla extract, and cinnamon, beat with an electric mixer for 4-5 minutes, or until stiff peaks form. It is ready when scoop-able with a spoon and holds its shape.
- Spoon onto the pie. Slice and serve.